A blog about the Primal Blueprint diet and lifestyle
Last summer I wrote and received a grant for my kids’ co-op preschool to fund a new program promoting the consumption of fresh fruits and vegetables. The program is called “Try It Day”. Once a week, another parent or I bring in samples of a given fruit or vegetable. The kids all get a chance to try it before snack time. If they try it, or even just lick it, they get a sticker on their chart. I also prepare a one-page handout for all the parents about the fruit or vegetable of that week. I usually include recipes, food facts, and some ideas for activities. So far we’ve done cauliflower, melon, zucchini, and squash. At some point I’m going to post these handouts on the site for those who might be interested.
While researching information for the squash handout I came across an interesting recipe for peanut butter squash ‘brownies’. You can imagine my excitement when I realized these were primal-friendly, grain free, refined sugar free brownies! At first glance, the short ingredient list seemed really strange. There are only 5 ingredients in these flourless brownies and I couldn’t imagine what kind of texture would result. Of course, I had to make them immediately.
These brownies are amazing! The texture is like a wonderfully moist cake or brownie and most of the sweetness comes from the squash. I can’t say this about all my primal treats, but in this case you can feel confident serving these to friends, family, coworkers and children without looking like you’re trying to impose some crazy health-food agenda.
Compared to the original recipe I found, I increased the squash, decreased the honey, and used raw almond butter instead of peanut butter. I used 1/3 cup honey for the whole batch which comes out to just over ½ tablespoon of honey per brownie. However, you could probably get away without adding any honey and maybe just mixing in some coconut, dates, or raisins.
Feel free to get creative with substitutions. Try other nut butters, other forms of squash, other sweeteners, spices, mix-ins, the possibilities are endless. I made several batches using either fresh squash that I steamed and mashed or canned pumpkin. I preferred the fresh squash to the canned pumpkin, but the latter worked perfectly well and seemed appropriate for the upcoming holiday.
Consider topping with applesauce and/or whipped cream for a delicious dessert.
Ingredients:
1 cup almond butter
¾ cup mashed pumpkin or other squash, canned or steamed
1 egg
1/3 cup honey
1 tsp baking soda
Combine all ingredients in a bowl. Mix well. Pour into a greased 8 x 8 in pan. Bake at 350 degrees for 25 minutes or until a toothpick inserted comes out clean. Serves 8.
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I just made these – added small handful of dried cranberries and chopped pecans, cinnamon, nutmeg and vanilla, also little coconut flour, cooked about 30 minutes – hope I don’t eat them all tonight, they are wonderful! Thanks!
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This is the best recipe ever. I double the recipe, add 1/4 c unsweetened coconut and 1/4 c chopped walnuts as well as a heaping tablespoon of raw cocoa. Have used local maple syrup instead of honey, too. They freeze well, are super moist, great warm … great cool…the best primal recipe we’ve found yet. Thank you for making us all happy at our house! We’re taking it to Thanksgiving with us…
These were DELICIOUS! I could not believe the texture they were… just like a moist cakey brownie, but with no flour?? I did add just a touch of vanilla extract and stevia in the raw, but they didn’t necessarily need it when they came out, but the vanilla did add a nice touch. I love this recipe because I feel like it’s so versatile, you can add or subsitute so many different things (different nut butters, agave nectar instead of honey, etc.) and still get that good dessert texture that feels like its bad for you… but there’s nothing bad for you in this! I’ll be making this and variations of this for a long time.
Just made and devoured the first batch. These are too good. Going to make another batch with dark chocolate sprinkled on top.
I made these this weekend but mine didn’t come out so well. They were moist and cake like but they didn’t seem sweet and had a real almond butter after taste.. Maybe the brand of almond butter ? Any suggestions ?